Swiss Currant Tart – Johnnisbeeren Wähe
Johannisbeeren - Currants
Ingredients
(amount for round pie pan – for the big square double the amounts)
Filo dough
1/2 cup full cream
1 cup quark*
2 eggs
8 tbs sugar
1/2 cup grated hazelnuts
1 tsp vanilla paste
fresh currant berries: 1 pound of fresh berries, washed and stems removed
* Quark is not easily available in USA, 'Crème Fraîche' can be a substitute to quark (Wikipedia: quark)
Preparation
Preheat oven at 250ºC (480ºF )
Whisk the cream, quark, eggs, sugar and vanilla
Roll out the dough and place it on the greased pie pan or pan with baking paper.
Important: Poke the dough all over with a fork, otherwise it bulges out.
Sprinkle the hazelnuts over the dough, enough to cover the bottom of the tart, that prevents the tart to get mushy.
Distribute the berries on it, pour the cream mix over it and bake in preheated oven for about 20 minutes.
